Thursday, January 21, 2010

Very "Reese" Peanut Butter Crunch filled Chocolate Balls

Quick and Tasty I didn't see them hand-in-hand before. I think deep-down I am snobbish when come to dessert, only attracted to complicated technique and fancy ingredients.

But I was so, so, so wrong. Well, it has taken me a few tasting to realize that.

First, one of our friends made Choco-Peanut-Rum Ball. They're done by crushing and mixing chocolate waffler, peanut and rum. "That" sound of it had horrified me. But once I tasted one, then went for another, and another... However, I was "still" skeptical with quick-n-tasty.

I love peanut butter, I love chocolate, I love "Reese"... I just luuuuuve quick-n-easy!!!

Recipe of Peanut Butter Crunch filled Chocolate Balls (yield 9 balls)

120 g dark chocolate

30 g + 20 g milk chocolate

11 or 12 pieces Digestive biscuits (if it doesn't available, those cookies for tea which don't have much sweetness nor butter flavor, and are high in fiber, may be suitable, but I haven't tested it)

2 heap spoonfuls of peanut butter

Step:

Finely chop 20 g of milk chocolate, then crush it together with the Digestive biscuits until very fine, combine with spoonfuls of peanut butter until they can come together. Taste. Shape balls to a size of small whole walnut.

Finely chop the dark chocolate and the 30 g of milk chocolate, melt them over double-boiler or very mild heat, keep stir until they melt.

Line a tray with a piece of plastic wrap or wax paper. Dip the balls into melted chocolate, then place them on the tray. Sent them to fridge for 30 minutes or until the coating sets. Enjoy!